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roveja
wild pea
The wild pea (Pisum sativum ssp. arvense) grown in the Sibillini mountains between Umbria and the Marche was a traditional staple. Saved from extinction thanks to its listing in the Slow Food Presidium, its colour varies from green to brown. It's good in soups and is often served with toast. Roveje can also be ground up and made into farecchiata, a kind of polenta.
Text © Dana Facaros & Michael Pauls
Image by Zyance, Creative Commons License